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marmalade in thistle glass

Whisky And Ginger Marmalade

Karon Grieve
Whisky and ginger marmalade is perfect for breakfast and all sorts of recipes from glazing meat to sweet and sour sauces, sorbets and more
4.72 from 14 votes
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Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 40 minutes
Course preserves
Cuisine Scottish
Servings 140 servings
Calories 40 kcal

Ingredients
 

  • 450 g seville oranges
  • 450 g oranges
  • 4 lemons
  • 2 cm fresh root ginger
  • 1.1 k granulated sugar
  • 1 lt water
  • 300 ml whisky
Metric - US Customary

Instructions
 

  • Wash all the fruit and pat dry before cutting in half and squeezing out all the juice into your preserving pan.
  • Scoop out flesh and seeds and tie into a muslin cloth and toss into the pan.
  • Shred up all the skins and add these to the pan.
  • Peel and grate the ginger and add this along with the water and bring to the boil.
  • Cover the pan and lower the heat and simmer for about 2 hours until all the peel is tender.
  • Fish out the muslin pouch and squeeze well before discarding contents.
  • Add sugar and cook on low heat till dissolved then raise heat to a boil for about 20 minutes or until the setting point has been reached.
  • Cool for 10 minutes before ladelling into sterilised jars and adding the whisky and stirring well before popping on the lids.

Notes

I got approximately 8 x 350g jars of marmalade from this recipe, calories etc are taken from one serving (a tablespoon) of marmalade
Use your whisky and ginger marmalade on toast, as a glaze for roasting ham or pork or chicken and in Asian dishes too

Nutrition

Calories: 40kcalCarbohydrates: 9gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 1mgPotassium: 16mgFiber: 1gSugar: 9gVitamin A: 15IUVitamin C: 5mgCalcium: 3mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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